Skip Navigation

Super Green Egg White Scramble Bowl

Vibrant avocado and a flavourful herb sauce give bold flavour to this wholesome bowl.

  • Prep time: 10 min
  • Makes: 1 serving
  • Cook time: 0 min

Nutritional Information


  • Calories 380
  • Fat 23 g
  • Saturated Fat 3.5 g
  • Cholesterol 0 mg
  • Carbohydrate 13 g
  • Fiber 5 g
  • Sugars 2 g
  • Protein 33 g
  • Sodium 7000 mg
  • Potassium* 770 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


3 oz / 90 gr
mixed sauté* greens (about 3 cups/750 mL)
2 tsp / 10 mL
olive oil
1 cup / 250 g
Naturegg™ Simply Egg Whites™
1/4 / 1/4
avocado, sliced
1/4 cup / 60 mL
halved cherry or grape tomatoes
1 tbsp / 15 mL
Zesty Herb Drizzle (see below)
Crumbled goat cheese (optional)
Toasted slivered almonds, chopped pistachios or pine nuts (optional)


  1. Combine greens with a splash of water in a small, nonstick skillet. Cover and cook over medium heat for 3 minutes or until just wilted. Transfer to a serving bowl. Wipe out skillet.
  2. Return skillet to heat with oil, reduce to medium-low. Add egg whites; cook, without stirring, for 3 to 4 minutes or until almost set. Scramble gently into large curds. Spoon over wilted greens.
  3. Top eggs with avocado and tomatoes. Add Zesty Herb Drizzle. Garnish with goat cheese and nuts (if using).


  • You can purchase pre-mixed sauté blends or combine a variety of heartier chopped or baby greens such as spinach, Swiss chard and kale for your own blend
  • The key to large, soft egg white curds is to cook over medium-low heat and avoid stirring until the whites are almost set or opaque.

Step by Step Scramble Bowls

Scramble Base

Scrambled Naturegg Simply Egg Whites and wilted greens

Topping Layer 1

Add sliced avocado and tomatoes

Topping Layer 2

Add zesty herb drizzle

Optional Garnish

Crumbled goat cheese and toasted nuts

Advance Preparation

  • Prep time: 5 min
  • Makes: 20 servings or about 1 1/4 cups (300 mL)
  • Cook time: 0 min


Zesty Herb Drizzle:

5 cups / 1.25 L
lightly packed parsley leaves
1 1/3 cups / 325 mL
lightly packed cilantro or basil leaves
1/3 cup / 75 mL
fresh lemon juice
4 / 4
cloves garlic
1 tbsp / 15 mL
Sriracha or another hot sauce
1 tsp / 5 mL
each salt and pepper
2/3 cup / 150 mL
olive oil


  1. Combine parsley, cilantro, lemon juice, garlic, Sriracha sauce, salt and pepper in a blender or food processor; pulse until finely chopped. Blend in olive oil until well combined. Adjust seasonings to taste. Transfer to a jar and reserve in refrigerator for up to 4 days. Makes 1 1/4 cups/300 mL.


  • Sriracha sauce can be adjusted to taste or omitted altogether if desired.

Keep your inbox full by signing up for our mailing list.